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Salted Caramel Pumpkin Cupcakes

by

Camelia

Salted Caramel Pumpkin Cupcakes

Print Recipe Pin Recipe
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 ¼ C flour
  • ¼ C cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ½ C canola oil
  • ⅔ C light brown sugar packed
  • ⅔ C sugar
  • 2 large eggs
  • 1 ½ tsp pure vanilla extract
  • 1 C pumpkin puree
  • ⅓ C whole milk
  • Cinnamon Cream Cheese Frosting :
  • 1 - 8 oz box cream cheese, softened
  • 1/4 C unsalted sweet cream butter softened
  • 2 C powdered sugar
  • 2 tbsp salted caramel sauce
  • 3-5 TBSP heavy whipping cream
  • ½ C salted caramel sauce
  • 1 squeeze bottle
  • 1 large piping bag with star tip

Method
 

  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
  2. Using a large bowl, whisk together the flour, cornstarch, baking
  3. powder, baking soda, salt, cinnamon, nutmeg and the cloves
  4. Using another large bowl, beat together the oil, brown sugar, and sugar until combined
  5. Beat in the eggs and vanilla until
  6. Gradually beat in the pumpkin puree
  7. Gradually beat in the dry ingredients until combined
  8. Scoop batter into the cupcake liners about ¾ way full
  9. Bake in the oven for 21 minutes or until a toothpick comes out clean
  10. Allow to cool completely
Cinnamon Cream Cheese Frosting :
  1. Using a standing mixer, beat the cream cheese, butter, 2 tbsp salted caramel, powdered sugar, and heavy whipping cream
  2. Continue beating until creamy and stiff with peaks
  3. Scoop frosting into piping bag
  4. Frost cooled cupcakes
  5. Pour the ½ C of caramel sauce into the squeeze bottle
  6. Drizzle over the frosting


    Enjoy!!!

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